Salmon with Apricot Jalapeño Preserves

Featured by Niven Family Wine Estates in the Gold Wine Club.

Description

Tender and flavorful grilled salmon steaks accompanied by citrus asparagus and topped with jalapeño preserves. The best of all worlds! Pair this with the Tangent 2013 Grenache Blanc.

Yield: 3/4lbs per serving
Prep Time: 10 Minutes
Cook Time: 15 Minutes

Ingredients

Salmon:
• Fillets of Salmon (about 3/4lb per serving)
• Olive Oil
• Salt and Pepper
• Apricot Jalapeño preserves

Asparagus:
• 1 bunch of Asparagus
• Olive Oil
• Salt and Pepper
• Lemon wedges

Instructions

Salmon:
Fire up your grill and let it get quite hot. Drizzle olive oil over salmon fillets. Season salmon with salt and pepper to taste. Lower the grill to medium-high heat and grill with salmon skin-side down. Grill with the lid closed for 7-8 minutes.

With a fish spatula, remove from heat and set aside on a baking tray.

Asparagus:
Toss the asparagus in a bowl with some olive oil, salt and pepper. Coat evenly. On medium-high heat, grill with the lid closed for 5-7 minutes or until slightly charred and tender. Remove from the grill and place onto the baking tray with grilled salmon.

Set oven to broil (450°-500°F). Pour the apricot jalapeño preserves over the grilled salmon fillets. Broil until preserves starts to bubble and get crispy, about 1-2 minutes. Remove from oven; serve immediately with lemon wedges and a glass of Grenache Blanc.


Recipe contributed by Lori Heal of Mama’s Preserves and featured in The San Luis Obispo Farmer’s Market Cookbook, written by Kendra Aronson.